Ensure there is about 5mm of oil in the pan. key to making this taste good is to use alot of oil.

When the oil is very hot, add the egg mixture.

When the egg is poured in, scrap the sides to the centre of the pan occasionally to let the soft uncooked egg flow onto the hot pan, all the time making sure it’s still a nice omelette shape. You will create an omelette that is thick with many airy layers this way.

When it is almost done and the centres are still squishy (do not overcook), add the mayonniase in the centre of the omelette. Use a large flat omelette/pancake spatula and gently fold the omelette over into half.

Leave to cook for 10 more secs to warm up the cold mayonnaise. Don’t overcook, it has to be soft in the centre.